| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Main dishes, Pasta, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Angel hair pasta |
|
|
Water |
| 3 |
tb |
Olive oil |
| 3 |
|
Cloves garlic — finely |
|
|
Chopped |
| 1 |
|
Head broccoli, separated |
|
|
Into flowerets |
| 2 |
|
Red bell pepper — diced |
| 2 |
c |
Heavy cream |
| 1 |
c |
Parmesan cheese — grated |
| 1/8 |
ts |
Nutmeg |
|
|
Salt and pepper — to taste |
|
|
Parmesan cheese — for |
|
|
Serving |
INSTRUCTIONS
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just
tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep
it from sticking together, then keep it warm. Heat the remaining 2
tablespoons of olive oil in a skillet. Add the garlic and saute it lightly;
do not brown. Add the broccoli flowerets and peppers, and saute over medium
heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the
skillet. Add the cream to the pan and bring to a boil. Reduce the heat and
simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese
and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add
vegetables and the cooked pasta. Toss them together well. Season with salt
and pepper if needed. Serve immediately, with additional Parmesan on the
side.
Recipe By : The Red Lion Inn Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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